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Wasabi Raw salmon ... about 300g Raw tuna ... about 300g
Nori ... 5 sheets Chive or Long green onion Cucumber ... small 1
... some
Japanese ingredients .... You can buy in Zrno do zrna, Maximarket and Kalcek. p1
Memo
Most you need for making sushi is: rice, soy sauce, rice vinegar and nori. Other ingredients are
optional.
When you buy the raw fish, bring some ice with you to carry it
home. because it should be in cold.
Fish
Do not freeze the fish.
Towel Use in 2 days.
Ice
If you are not sure if it is fresh enough, first check the smell, then
try eat one slice with soy sauce and wasabi. Delicious means it is
good, feels strange taste means should not use.
For eating sushi, I recommend “Kikkoman” and “Yamasa” which is Japanese product.
“Golden label” superior light soy sauce from Chinese company “Pearl river bridge” is also good
enough.
p2
TOOLS
Bamboo mat
p3
Prepare the rice (1- 2 hours before start cooking)
rice
Cover the pot and cook with big fire till it start boiling.
It takes about 6-7 minutes.
Make fire smallest and cook till the rice drinks all the water.
It takes about 6-7 minutes.
(Do not open the pot so often for keeping steam inside.)
p4
Remove the pot from fire and wait for 15 minutes without open the pot.
rice vinegar
sugar During the cooking rice , make sauce.
salt Mix those in a small pot
4 1/2 tablespoon of rice vinegar
3 tablespoon of sugar
1/2 tablespoon of salt
and cook till it melts completely. (Do not boil it.)
Prepare a big mixing plate, a flat wooden spoon, a fan for making wind and a wet towel.
p5
sauce
Put sauce on the rice.
Cover the rice with wet towel and wait till it become room
temperature.
p6
Take out the bones with pincetter or fingers.
like shaving
p7
Keep it in the fridge with coverd.
p8
Slice the chives (or long green onions)
p9
Make rolled sushi “Makizushi”
Prepare Nori, Makisu (bamboo mat), water (for making hands wet), empty dishes and everything which
you cooked and cut in - .
Cucumber
Fit together
p10
Place horizontal on rice some fillings which is: fish, avocado, egg,
cucumber, chive and sesame.
(You can find your favorite combination as well.)
fillings
Hold and press firmly until you form the rolling shape.
p11
Cut Sushi with wet knife.
wet towel
p12
Form the fish and rice together so the fish become one with rice.
Ready
Advice
If the raw fish is not good quality, don't use it because old fish makes you heavy stomach pain.
Green tea and Wasabi will help you away from fish trouble.
p13
Questions and Answers
What is sushi ?
In Japanese cuisine, sushi is vinegared rice, usually topped with other ingredients, including fish,
various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the
raw fish itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called
sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component.
The word sushi itself comes from an archaic grammatical form of a word that is no longer used in
other contexts; literally, "sushi" means "it's sour".
There are various types of sushi: sushi served rolled inside nori (dried and pressed layer sheets of
seaweed or alga) called makizushi or rolls; sushi made with toppings laid with hand-formed clumps
of rice called nigirizushi; toppings stuffed into a small pouch of fried tofu called inarizushi; and
toppings served scattered over a bowl of sushi rice called chirashi-zushi.
(This text is taken from “http://en.wikipedia.org/wiki/Sushi”)
p14
Where sushi come from?
We can trace sushi's origin back to the 4th century BC in Southeast Asia. As a preserved food,
the salted fish, fermented with rice, was an important source of protein. The cleaned and gutted
fish were kept in rice so that the natural fermentation of the rice helped preserve the fish. This
type of sushi is called nare-zushi, and was taken out of storage after a couple of months of
fermentation, and then only the fish was consumed while the rice was discarded.
Over time, it spread throughout China, and later, around the 8th century AD, in the Heian period,
it was introduced into Japan. Since Japanese preferred to eat rice together with fish, the sushi,
called seisei-zushi, became popular at the end of Muromachi period. This type of sushi was con-
sumed while the fish was still partly raw and the rice had not lost its flavor. In this way, sushi
became more of a cuisine rather than a way to preserve food.
Later in Edo era, Japanese began making haya-zushi, which was created as a way to eat both rice
and fish; this dish was unique to Japanese culture. Instead of being only used for fermentation,
rice was mixed with vinegar and combined not only with fish but also with various vegetables and
dried preserved foods. Today, each region of Japan still preserves its own unique taste by utilizing
local products in making different kinds of sushi that have been passed on for generations.
At the beginning of the19th century, when Tokyo was still called Edo, the food service industry
was mostly dominated by mobile food stalls, from which nigiri-zushi originated. Edomae, which
literally means "in front of Tokyo bay," was where the fresh fish and tasty seaweed for the nigiri-
zushi were obtained. As a result, it was also called edomae-zushi, and it became popular among
the people in Edo after Yohei Hanaya, a creative sushi chief, improved it to a simple but delicious
food. Then, after the Great Kanto earthquake in 1923, nigiri sushi spread throughout Japan as
the skilled edomae-zushi chefs from Edo, who had lost their jobs, were diffused all over Japan.
In the 1980s, in the wake of increased health consciousness, sushi, one of the healthiest meals
around, has gotten much more attention; consequently, sushi bars have increased in the United
States. With the introduction of sushi machines, which combines the mass production of sushi with
the delicate skills used by sushi chefs, making and selling sushi has become more accessible to
countries all over the world.
(This text is taken from “http://sushi-master.com/usa/index2.html”)
You can eat vegetarian sushi, but better not eat raw fish.
Because some kind of bacteria could be in raw fish. In Japan, most of fish are taken care in fish
market for killing bacterias (like freeze in very law temperature), but outside of Japan, they are
not doing this process. (only some special market are doing this special care).
Pregnant women better not eat long life fish (like tuna and mecarica) even it is cooked or not.
They keep high percentage of Hg(Hydrargyrum) in their body because of eating another fish for
long time. It means deeply influenced by polluted sea.
Some of doctor sais it is no problem about 80g par week, but not more.
p15
Which part of Tuna do you use for sushi?
You can use almost every part of tuna.
The best part of tuna is under stomach. It has highest fat. It called “o-toro” in Japanese.
Second part of tuna is side of the body. It has midium fat. It called “chu-toro” in Japanese.
Last part of tuna is tail and close to the bones. It has low fat. It called “Akami” in Japanese.
If you don't know which you want to buy, just try righter color of tuna. (Which means more fat in
the body)
O-toro (high-fat)
p16
Which fish do you use for sushi?
p17
How to make pickled ginger “Gari” ?
Ginger .........200g
(For sauce)
water ...........50ml
rice vinegar ...50ml
sugar ...........2+1/2 tablespoon
salt .............1/2 teaspoon
Make sauce : mix in a small pot the water, rice vinegar, sugar and salt.
Warm it till sugar melts completely.
Put the ginger in a sauce and keep (pickle) in the fridge for 3-5 days.
p18
How to cook more than 500g of rice.
When you cook the rice more than 500g, the process will be diffelent (p4-5) .
Because the rice will be uncooked upper part and too much cooked under part with this process.
Hear is the way to cook more than 500g of rice.
1. Boil the right amount of water in a pot.
2. When water start boiling, put right amount of rice and cover the pot.
3. When the rice and water start boiling again strongly with bubbles, make fire smallest.
4. When the rice drink all the water, turn off the fire.
5. Wait for 15 minutes for opening the pot.
Egg 2 Egg 2
Suger 1+1/2table spoon Suger 1+1/2table spoon
Salt 1/4tea spoon Salt 1/4tea spoon
Nori 3 Nori 4
Sesame some Sesame some
p19
For 6 (-9) person For 8 (-11) person
Egg 2 Egg 2
Suger 1+1/2table spoon Suger 1+1/2table spoon
Salt 1/4tea spoon Salt 1/4tea spoon
Cucumber 1 Cucumber 1
Nori 5 Nori 6
Sesame some Sesame some
p20
For 10 (-13) person For 12 (-15) person
Egg 3 Egg 3
Suger 2+1/4table spoon Suger 2+1/4table spoon
Salt 3/8tea spoon Salt 3/8tea spoon
Cucumber 1 Cucumber 1
Nori 7 Nori 8
Sesame some Sesame some
p21
Megulandia